Paul E. Lehmann wrote:
> Dave Allison wrote:
>
>
>>I just must ask... since I don't know. :*)
>>
>>So here I buy a $130+ kit to make some really
>>good Cab Sauv (WinExpert Lodi 11, it's sitting
>>in my garage now not opened yet) - and you are
>>saying it's ok to use 2 buck Chuck or any old
>>low end wine made from Sun Country (as long as
>>it's red) to top it up. Somehow my logic screams
>>- no, don't do it! :*) Doesn't this take a $4
>>bottle and make it a $3.50 one? (I am only
>>seeking knowledge, please don't take offense by
>>my quest)
>>
>>Does it really not matter to top up with a
>>couple of bottles (750ml) of low end, any old
>>red wine to this $130+ kit?
>>
>>If this is true, I'm gonna save money. Cause now
>>I top up with something good ($8 to $10 a
>>bottle) when I top up, and of the same exact
>>grape or type (never do I use Pinot Noir to top
>>up a Shiraz, etc.). I typically end up with 2 or
>>3 bottles needing to be added to a kit.
>>
>>I hear, ya, Frederick, but do others agree with
>>him? Just amazed but realize I know so little
>>about wine making still.
>>
>>DAve
>>p.s. And... Gene, you are a funny man! haha.
>>nice wise crack. loved it. Nyuk Nyuk
>
>
> I generally top up with a wine as good as or
> better than what I am topping up. However, in my
> opinion, Two Buck Chuck is not bad wine. Have
> you tried it? If not, you may be surprised.
> Cost and quality often are not directly related
> when it comes to wine. When I buy wine in a
> store (which is seldom), the first thing I look
> at is the price. I then look at the date. (I
> often buy the youngest) Unless the liquor store
> or where ever you buy from has ideal storage
> conditions, you are wasting your money buying
> expensive wine.

One thing that sets two buck chuck apart from most other inexpensive
wines is their excellent santitation and filtration practices. While
the grapes may not be spectacular, their processing is very good. IMHO
I know someone who worked there, and am impressed with their attention
to detail.

Gene